Friday, December 23, 2011

flor de muertos

1 oz Reposado Tequila (Espolon)
1 oz Velvet Falernum
1/2 oz Mezcal (Vida)
1/2 oz Punt e Mes
1/2 oz Lime Juice

Shake with ice and strain into a cocktail glass. Garnish with a lime twist.

After the TDN event last Thursday, Andrea was in the mood for a nightcap. A recipe that appealed to her was one of the other tequila drinks from Rickhouse that SeriousEats had published. With the Punt e Mes and mezcal, the Flor de Muertos reminded me of Misty Kalkofen's Maximilian Affair with some tiki-like touches like lime and falernum instead of lemon and St. Germain.
The Flor de Muertos' aroma presented lime, tequila, and mezcal notes; this led into the sweet lime sip that contained a decent amount body to it. The swallow began with the tequila and mezcal's agave followed by the mezcal's smokiness; next, the Punt e Mes' bitter flavors rounded out the drink. Over successive sips, the falernum's clove notes became increasingly more prominent on the aftertaste.

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